In a saucepan, combine water, butter, sugar, and salt. Heat over medium-high heat until it boils.

Reduce heat to low, add the flour, and stir until the mixture forms a smooth ball.

Remove from heat and cool for 5 minutes.

Stir in the eggs one at a time, then mix in the vanilla extract.

Transfer the dough to a piping bag with a large star tip.

Pipe egg-shaped churros onto a parchment-lined baking sheet.

Insert lollipop sticks into the base of each egg.

Heat oil in a deep skillet to 350°F (175°C).

Fry the churro eggs for 2-3 minutes per side until golden brown.

Drain on paper towels.

Roll the warm churro eggs in the cinnamon-sugar mixture until evenly coated.

Drizzle with melted white chocolate or pastel icing.

Sprinkle with decorative sprinkles.

Let the icing set for 15 minutes before serving.

Serve in a decorative jar or on a platter for a festive Easter treat.